Schuizu fish

Schuizu fish

16 ratings

Min, natural health professional


„This is one of my favorite spicy recipes and I have so many good memories with it!“

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g
white fish (e.g. cod or pike-perch)
100 g
bean sprouts
5
chilies (fresh)
20 g
potato starch
2 tbsp
Sichuan peppercorns
50 g
fermented bean sauce
300 ml
water
1
hot pot base
100 g
green onions
100 g
oil for frying
salt
pepper
Metric
Imperial
  • 500 g white fish (e.g. cod or pike-perch)
  • 100 g bean sprouts
  • 5  chilies (fresh)
  • 20 g potato starch
  • 2 tbsp Sichuan peppercorns
  • 50 g fermented bean sauce
  • 300 ml water
  • 1  hot pot base
  • 100 g green onions
  • 100 g oil for frying
  • salt
  • pepper

Utensils

  • wok
  • slotted spoon
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Dry Riesling
Riesling’s fruitiness matches perfectly with white fish and chili.

Nutrition per serving

Cal
630
Protein
55g
Fat
37g
Carb
19g

Step 1/5

Slice the fish into bite-sized pieces. Cut chili into small pieces. If necessary, halve the sprouts. Finely mince green onions. In a large mixing bowl, coat fish with potato starch.
  • 500 white fish (e.g. cod or pike-perch)
  • 100 bean sprouts
  • 5 chilies (fresh)
  • 100 green onions
  • 20 potato starch
  • cutting board
  • knife
  • large mixing bowl

Slice the fish into bite-sized pieces. Cut chili into small pieces. If necessary, halve the sprouts. Finely mince green onions. In a large mixing bowl, coat fish with potato starch.

Step 2/5

Heat wok on medium-high, add oil for frying, and when hot, add fish. Fry until par-cooked. Remove fish from wok and set aside. Discard most of oil, so that pan is lightly coated.
  • oil for frying
  • wok
  • slotted spoon

Heat wok on medium-high, add oil for frying, and when hot, add fish. Fry until par-cooked. Remove fish from wok and set aside. Discard most of oil, so that pan is lightly coated.

Step 3/5

Add chili and Sichuan peppercorns, and fry for approx. 2 – 3 min., remove from wok, then add bean sprouts and fry for approx.1 min. Remove from wok and set aside.
  • 2 tbsp Sichuan peppercorns
  • oil for frying

Add chili and Sichuan peppercorns, and fry for approx. 2 – 3 min., remove from wok, then add bean sprouts and fry for approx.1 min. Remove from wok and set aside.

Step 4/5

Lightly fry the fermented bean sauce. Add Sichuan pepper, chili, hot pot base, and fish to wok. Add water to cover, stir to combine, and season to taste with salt and pepper.
  • 50 fermented bean sauce
  • 300 ml water
  • 1 hot pot base
  • salt
  • pepper

Lightly fry the fermented bean sauce. Add Sichuan pepper, chili, hot pot base, and fish to wok. Add water to cover, stir to combine, and season to taste with salt and pepper.

Step 5/5

Serve in a large bowl, topped with green onions. Enjoy!

Serve in a large bowl, topped with green onions. Enjoy!